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Top Review by

Definitely 5 stars with modifications. DH said without prompting that I should save this recipe and that he hasn't enjoyed dinner this much in awhile. We sliced our mushrooms but left them pretty thick. I used black cardamom, and 2 cinnamon sticks that were a little on the smaller side. Used Serrano chiles. Followed Rhiannon & Matt's advice in their review to add 3Tb to both the tomato purée and Greek yogurt. Perfect consistency!! We served over rice for a main course. It fed just the two of us. Loved it. We'll make again!

Top Review by

5

people discussing

Definitely 5 stars with modifications. DH said without prompting that I should save this recipe and that he hasn't enjoyed dinner this much in awhile. We sliced our mushrooms but left them pretty thick. I used black cardamom, and 2 cinnamon sticks that were a little on the smaller side. Used Serrano chiles. Followed Rhiannon & Matt's advice in their review to add 3Tb to both the tomato purée and Greek yogurt. Perfect consistency!! We served over rice for a main course. It fed just the two of us. Loved it. We'll make again!

Now put in a tablespoon of yoghurt one spoon at a time incorporating it into the sauce each time before adding any more. Then add mushrooms and stir to mix. Turn heat to medium low, cover and simmer for about 10 - 15 minutes or until the sauce has reduced and turned fairly thick or until the mushrooms are cooked.